Top 12 Recipes of 2012

2012 has been a wonderful, busy, crazy year and I’m so glad I have been able to share it with you all! My readership and views have skyrocketed this year and it’s all thanks to you. I truly appreciate all the views and comments and just for giving me a little of your time each day! So here are the top 12 most viewed recipes of 2012. I hope you take a look and {hopefully} enjoy them again! Happy New Year!

Chocolate Cake with Mint Chocolate Chip Frosting

Extra Crispy Spicy Fried Chicken

Sweet Cornbread

Cheesy Bread

Whole Lemon Blueberry Walnut Muffins

Chocolate Guinness Cupcakes

Mexican Chicken Salad with Chili Lime Vinaigrette

Salted Pretzel Caramel Bark

Skinny Bang Bang Shrimp

Lasagna Cupcakes

Sweet Potato Pie Cupcakes with Marshmallow Frosting

So do you all follow How Sweet It Is? If you don’t, you must follow the link know because she is amazing and quite hilarious. The recipes she dreams up are spectacular and this is one of them!

I only recently became a fan of sweet potatoes and now I’ve kind of become obsessed. Unfortunately (or maybe fortunately since I certainly don’t need 12 of these in my house), Joel hasn’t jumped on my sweet potato band wagon yet so I’ve had these bookmarked for awhile waiting for the perfect opportunity to make them for someone else. When we were invited to a friends house recently to watch the Husker game I knew the time had come. And brought my cupcake holder home empty!

The cupcakes themselves were warm and spicy with a nice crunchy texture from the graham cracker crust. The marshmallow frosting was really, really sweet. I’m not a big fan of frosting in the first place so it was a bit much for me but the frosting lovers reported that it was yummy. The caramel drizzle of course adds more sugary goodness. The pecans added another layer of crunchy texture which I really enjoyed (but they are optional so do as you please).

These cupcakes would be a perfect update to the regular ‘ole sweet potato pie that usually graces the Thanksgiving buffet.

Sweet Potato Pie Cupcakes with Marshmallow Frosting
recipe from How Sweet It Is
makes 12 cupcakes

Graham crust:
2 tablespoons unsalted butter, melted
1/2 cup graham cracker crumbs
1/2 teaspoon sugar

Cupcakes:
1 1/3 cups loosely packed brown sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted and cooled
6 ounces cooked, mashed sweet potato
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup milk

1. Preheat oven to 350 degrees F. Line a cupcake tin with liners. In a small bowl, mix melted butter, sugar and graham cracker crumbs until moist, then press about 1/2-1 tablespoon of crumbs into the bottom of each liner.

2. In a large bowl, whisk egg and sugar together until combined and no lumps remain. Add in vanilla extract and butter, then whisk in sweet potato. Add in flour, baking soda, salt, cinnamon and nutmeg, then add in milk and stir until combined and smooth. Drop about 1/4 cup of batter on top of each graham cracker crust. Bake for 15-17 minutes, or until cupcakes are set and spring back at the touch. Let cool completely before frosting.

Marshmallow Buttercream Frosting

1/2 cup butter (1 stick), softened
1 Tbsp. vanilla extract
1 1/2 cups marshmallow fluff
3 cups of powdered sugar
1-2 tsp. milk, if needed

Beat butter in the bowl of electric mixer until creamy. Add in fluff and beat for 2-3 minutes, then add in vanilla extract. With the mixer on low speed, add in powdered sugar 1 cup at a time until fully incorporated. Once all the sugar has been added, beat on medium-high speed for 2-3 minutes. If mixture if too runny, add a bit more sugar. If it’s too thick, add a bit of milk one teaspoon at a time. Frost cupcakes and drizzle with caramel sauce and chopped pecans.

Salted Caramel Thumbprints {Christmas Tray 2012}

I know I’m starting the Christmas baking a little later this year but don’t worry, there will be lots of ideas for your Christmas cookie trays. Like these delicious gems. Joel’s very favorite Christmas cookie is the traditional jam thumbprint cookie. I have never been a big fan of them but always make them for him, they just seem like a requirement at Christmastime for our family. Last year I decided to try an updated version and they were a huge hit. So why not continue with the unique updates and fill them with caramel instead?

When I stumbled across this recipe, I knew it was one that I would have to try when my dad was around. He is a caramel lover and I immediately thought of him when I saw these. My mom loves shortbread and tried one before they were filled with caramel and loved them. I think I will use the cookie recipe to make shortbread cookies in the future.

Needless to say, they were absolutely amazing and we devoured them rather quickly. The dough is a bit crumbly and it’s hard to not have cracks in the cookies so they aren’t super attractive but the taste totally makes up for their bumpy, lumpy appearance.

Have you noticed that my photos took a turn for the worse? Yep, my external flash is not working with my umbrella at the moment so the quality of lighting has become questionable…because I still don’t know how to perfectly work that darn camera. So, sorry about that.

Salted Caramel Thumbprints
recipe from This Week for Dinner

Cookies:
1 1/2 stick of unsalted butter, room temperature
1/2 cup of granulated sugar
1/2 teaspoon of pure vanilla extract
1 3/4 cup of all-purpose flour
1/8 teaspoon kosher salt

Caramel:
1/2 cup of granulated sugar
2 ½ tablespoons unsalted butter, room temperature
1/4 cup heavy whipping cream
Sea salt, for sprinkling

1. Preheat the oven to 350 degrees F. ream together the butter and sugar until they are just combined and then add the vanilla (if you have a stand mixer, use paddle attachment). In a separate bowl, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a log, wrap in plastic and chill for 30 minutes. After 30 minutes, take out the fridge and cut into 16 equal slices.

2. Roll the dough into 1 1/4-inch balls. Place the balls on an ungreased cookie sheet. Hold the cookie steady with one hand and press a light indentation into the top of each with your finger. Jane note: again, the dough was pretty crumbly, even when I had them shaped into balls. I had to sort of press each cookie down and shape it into a circle, then press the indentations in. A note on the indentations – I thought the cracked edges would be pretty, but the caramel oozed out of the cracks, so try not to have too many of cracks. Bake for 10 to 15 minutes, until they’re just a little golden brown on the sides. Let cookies cool. While they’re cooling, make the caramel.

3. Combine the sugar and 2 tablespoons water in a medium saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm. Take off the heat and add your room temperature butter. Whisk the butter in, being sure it’s totally combined. Add your warmed cream and whisk vigorously.

4. Spoon a teaspoon of warm caramel into the indentations of your cookies and top with sea salt. You can eat right away or let sit for 2 hours so the caramel sets.

Makes 16 cookies

Peanut Mallow Bars

I made these ooey, goeey, sticky bars for a picnic this summer to rave reviews. I personally am neither a caramel or marshmallow fan so I made these hoping I wouldn’t like them and therefore, easily avoid them. Unfortunately, these bars may have converted me instead. They are that good.

I adore the combination of sweet and salty and these are the perfect little treat to satisfy the craving. Let me warn you that the base of the bar was a bit crumbly and kind of fell apart when picked up but they tasted so yummy that it didn’t matter. Not only is there a great mixture of flavors but also of textures that just puts these over the top.

Peanut Mallow Bars
recipe from Taste of Home Brownies and Bars

1 cup chopped salted peanuts
3/4 cup all-purpose flour
3/4 cup quick-cooking oats
2/3 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg, lightly beaten
1/3 cup cold butter

Topping:
1 jar (7 ounces) marshmallow crème
2/3 cup caramel ice cream topping
1-3/4 cups salted peanuts

1. In a large bowl, combine the peanuts, flour, oars, sugar, salt and baking soda; stir in the egg. Cut in butter until crumbly. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes or until lightly browned.

2. Spoon marshmallow crème over hot crust; carefully spread evenly. Drizzle with the caramel topping; sprinkle with peanuts. Bake for 15-20 minutes or until lightly browned. Cool on a wire rack. Cut into bars. Yield: 3 dozen.

 

Turtle Bars {Classic Southern Dessert}

I realized I haven’t made anything from my amazing Classic Southern Desserts cookbook in quite a long time so when I needed to whip up something for a recent get together, I grabbed it out and scoured the pages for something simple and delicious. The first recipe I made from this cookbook was Lemon Bars and looking back at that post made me realize how much my photography has improved in a year. Those pictures were awful. I am going to have to make those again but just for the sake of my photography….

These Turtle Bars didn’t disappoint. With a brown sugar cookie base, pecan halves, simple homemade caramel and lots of chocolate I really don’t know how they could. I decided to take these bars and my camera outside for a little change of pace in my food photography. It was a gorgeous day so I relaxed out on the deck taking in some warm rays and the beautiful view. Look what I saw while I was out there shooting these bars.

I love all of the amazing wildlife our little pond brings to our backyard view. There is a beautiful blue herring that comes back every summer that I have been trying desperately to get a picture of and still haven’t succeeded. It’s my mission by the end of the summer.

Turtle Bars
recipe from Classic Southern Desserts

2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup butter, softened
1 cup pecan halves (I think I will use 1/2 cup more next time)
2/3 cup butter
1/2 cup firmly packed brown sugar
1 cup milk chocolate chips (I used semi-sweet instead)

1. Preheat oven to 350 degrees F. Combine first 3 ingredients in a mixing bowl; beat at medium speed with an electric mixer until blended. Pat mixture firmly into an ungreased 13- x 9-inch pan. Arrange pecan over crust.

2. Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan; bring to a boil over medium-high heat, stirring constantly. Cook 3 minutes, stirring constantly. Pour mixture over pecans. Bake for 15 to 17 minutes or until golden and bubbly.

3. Remove from oven; sprinkle with chocolate chips. Let stand 2 to 3 minutes or until slightly melted. Gently swirl chocolate with a knife, leaving some chips whole (do not spread). Let cool on wire rack at room temperature until chocolate is set (about 2 hours). Cut into squares.

Marshmallow Caramel Popcorn {4th of July Style}

The 4^th of July is probably my favorite holiday. I love everything about it. Grilling out with family and friends, strawberry daiquiris, baseball games, roasting marshmallows on the fire pit and best of all…fireworks! I am kind of definitely a pyro at heart so I love watching things that go boom. I also love aiding in blowing up things….it’s unbelievable what you can blow up. We usually stick to the food realm and my favorite to date was the giant can of corn from Sams. It set off a ridiculous rain shower of corn kernels. We have yet to figure out the perfect way to blow up a watermelon but we are working on it.

Anyway…….

When I think of the 4^th of July I think of baseball. While growing up, we always went to a baseball game on or near the 4^th of July and saw a spectacular fireworks display afterwards. And what do people eat at baseball games? Cracker Jacks! This is my 4^th of July version of the beloved treat.

I had the wonderful base recipe from Get Off Your Butt and Bake and decided to add peanuts and M&M’s to customize it to my taste and our red, white and blue theme. It’s sticky and gooey and chocolately and just a bit salty. The perfect popcorn mix for my favorite day!

Marshmallow Caramel Popcorn
recipe adapted from Get Off Your Butt and Bake

1/2 cup brown sugar
1/2 cup butter
9-10 marshmallows (I used 9 small handfuls of mini marshmallows)
2 cups M&M’s
2 ½ cups lightly salted peanuts
12 cups popcorn

Combine popcorn, M&M’s and peanuts in a large bowl. Microwave brown sugar and butter for 2 minutes; stir. Add marshmallows and microwave until melted, 1 1/2 to 2 minutes. Pour over popcorn and stir until completely coated.

Super Bowl Menu

We are hosting the Super Bowl this year for the second year in a row and I am totally ordering pizza for the second year in a row. It’s easy and makes my life less stressful. But of course I can’t just have pizza. I could never have at least one homemade thing at a gathering…it’s just not my style. Sooo, in addition to the pizza I am going to prepare some dips and desserts for our guests. I’m pretty darn excited about them so I thought that I would share them with you now in case you want to try them for the big game. I will feature them in the future if they are a hit among the crowd.

Buffalo Chicken Dip

Mexican Cheesy Corn Dip from Piece, Love and Cooking

Caramel Peanut Butter Dip for Apples

Dessert is a toss up right now…either mini fruit pizza’s or Blue Moon cupakes…ooooor both. I just can’t decide. Blue Moon cupcakes would be perfect for the game but mini fruit pizza’s would be so cute and fun.

Blue Moon Cupcakes from Erica Sweet Tooth

Mini Fruit Pizza’s (store bought or prepared sugar cookies with frosting…if I make these I’m going to frost the cookies then set out the fruit so everybody can create their own using the fruit they prefer)

Crunchy Caramel Apple Pie

Ok, so I’m not a fruit for dessert kind of person. I just don’t enjoy cooked fruit, it get mushy and weird….not my thing. But Joel loves apple pie. For the past few Thanksgivings I have made this pie for him with lots of success and raves. Although I am not a fan, the crumbly streusel topping does make it much more appeal. m a total sucker for streusel. My mom took the leftovers to work and two people told her it was the best apple pie they had ever had. Score!

As I’ve said before, I struggle with crusts and dough of all kind. Pie crust is a huge frustration for me. I can never get the edge perfectly beautiful which angers me. While perusing Pinterest one day I came across some amazing decorative pie crust edges that I knew would fix my frustration. I fell in love with the braided crust and knew it was something I hopefully couldn’t mess up. And I didn’t! It turned out so cute. There was a little hiccup because I didn’t roll out the dough long enough to make one braid to fit across the whole pie. I ended up with 3 braids that didn’t match up perfectly when placed on the edge so my mom cut out several little leaves to put in those spots to cover up the imperfections.

It almost looked to good to eat….but only for a minute. In all the Thanksgiving hustle and bustle I forgot to take a picture of a slice of it but you get the gist of the crunchy, apple goodness.

Crunchy Caramel Apple Pie
recipe from food.com

For Pie:
Premade pie crust (two if you are doing a braided edge)
1/2 cup sugar
3 tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon salt
6 cups thinly sliced peeled apples

Crumb Topping:
1 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking rolled oats
1/2 cup butter, room temperature

Caramel topping
Pecans

1. Prepare pastry for single-crust pie, being careful not to stretch dough too much.

2. Place single crust in pie plate and trim and crimp the edge or click here for directions for braiding the crust.

3. In a large mixing bowl, stir together the sugar, flour, cinnamon, and salt. Add apple slices and gently toss until they are coated well.Transfer mixture to pie.

4. FOR CRUMB TOPPING: Stir together brown sugar, flour, and oats. Using a pastry blender, cut in the butter until topping resembles coarse crumbs. Sprinkle over apple mixture in pie.

5. To prevent over-browning while baking, cover edge of pie with foil. Bake at 375 degrees Fahrenheit for 25 minutes.

6. Remove foil and bake 25 to 30 minutes more, or until top is golden.

7. Drizzle top with caramel topping; sprinkle with pecans. Cool on wire rack and serve.

Recipe linked to Strut Your Stuff Saturday, Sweets for a Saturday, Everyday Sisters Sharing Sundays, Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Crazy Sweet Tuesday and 2 Maids a Baking.

Caramel Corn

You know those recipes that you make so often that you can just open the cookbook to the exact page. And the page has stuff spilled and crusted all over it. This is totally one of those recipes. Except I can’t always open it since it’s caramel that has spilled onto the pages and they sometimes stick together. Ooops. I am kind of totally a messy cook.

Caramel Corn
recipe from Better Homes and Gardens New Cookbook

7-8 cups popped popcorn
3/4 cup brown sugar
6 Tbsp. butter
3 Tbsp. light-colored corn syrup
1/4 tsp. baking soda
1/4 tsp. vanilla

1. Remove all unpopped kernels from popped popcorn. Put popcorn into a 17x12x2-inch baking or roasting pan (I use 2 13×9 pans). Keep popcorn warm in a 300 degree F oven while making caramel.
2. Butter a large piece of foil; set aside. For caramel, in a medium saucepan combine brown sugar, butter and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, for 5 minutes more.
3. Remove saucepan from heat. Stir in baking soda and vanilla. Pour caramel over popcorn; stir gently to coat. Bake in a 300 degree F oven for 15 minutes. Stir mixture; bake 5 minutes more. Spread caramel corn on buttered foil; cool. Store, tightly covered, for up to 1 week.Recipe linked to Sweets for a Saturday.

Hot Caramel Apple Cider + Rant

Pretty sure our neighbors are hoarders. It started out with three grills. Two I can understand if you are some kind of barbeque master. And if they were in the backyard. And if they were in good shape. Not three rusted out grills in the driveway. That I don’t understand. Then came the pile of cinder blocks. We have lived here for almost 3 years and they have never moved. Slowly, things have taken over and they can no longer park in their garage. If you want to use it for storage, whatever. But it’s not the best idea when you live in the toughest weather city in America. Yep, that’s right. Toughest.

Anyway, I drove by the other day and saw that there is a couch now. In case they want to sit amongst the junk? It’s spilling out of the garage and now part of their driveway is covered with random items. It has spread to the backyard. They have all kinds of building materials strewn across the yard. Looks like they may be building a deck but it’s November. I don’t think they will get very far before the snow plagues us. Which means it will be there for at least 5 months. Boo. They also have stuff in one of the empty lots inbetween us (lucky there are 3).

When Joel got home from work yesterday, he informed me that they have added 3 mattresses to their “collection” on the front porch. He knows how much the whole situation irritates me and gets quite a kick out of it.

I was tempted to take pictures one day. Ok, so I did. But I won’t post them. That would just be rude. Not that this whole rampage isn’t, right? Right? So I’m sure by now you are wondering how this rant is related to Hot Caramel Apple Cider. Well, it isn’t. I just had to get it off my chest. It’s all a bit ridiculous. So here is the recipe. It’s good….really really good. I’m done with the complaining for today.

Hot Caramel Apple Cider
recipe from Divine Dinner Party

1 gallon apple cider
2 cups caramel sauce
1 1/2 Tbsp. vanilla extract
Rum, brandy or apple brandy (optional, to taste)

1. In a large, non-reactive pan (or in the crock pot), combine apple cider, caramel and vanilla.
2. Heat over medium, stirring, until the cider is hot and the caramel is incorporated.
3. Drink as is or add rum, brandy or apply brandy to taste.  The booze can either be added to the whole batch (heat gently, but don’t allow it to boil) or you can  simply add a shot of booze to each adult’s mug before serving.